- Queen Beds: 4
- Single Beds: 2
Vasiliki has an RYA Yacht Master Ocean. She holds, among others, a speedboat operator license, PADI Open Water Diving, RYA A' Aids Certificate, and has attended Rescuing school (German Red Cross). She graduated from the University of Ioannina, Greece, and holds a BSc in Philosophy Education & Psychology, a certification in Greek sign language, and Braille. Vasiliki can communicate in English and Greek. She started her career as a skipper in 2015 and since then has sailed in all Greek areas; Sporades, Ionian, Cyclades, and the Dodecanese on sailing monohulls and catamarans counting till now 35,500 nm from which more than 15,500 are Ocean. A remarkable time in her career was in 2019 when she crosses the Southern Oceans Passage through Cape Horn. Vasiliki In her free time, she likes traveling, skiing or hiking, diving, Arts & crafts, and offering her services as a Volunteer in various organizations.
Cook/Host - Antony Pazianas
Even though Antony has a technical background in natural gas installations and maintenance, his passion for cooking, the sea and sailing was stronger than his studies and he finally decided to make his hobby bis profession. He was born in Larissa in 1993 and since his childhood, he has sailed with his father, who is a fisherman, on their family boat around the Greek islands. He was also helping his family with the seafood shop from a very young age and came to love cooking, creating new dishes, and the service sector in general. All his older siblings are professional captains, so it was natural to him to search for job opportunities onboard. He has worked in many different restaurants and is now taking the opportunity to raise his cooking abilities to the next level by going to chef school. Antony is warmhearted with a great sense of humor, a team player when it comes to sailing, and he loves to surprise his guests with his culinary creations! He is very excited to be on board and welcome guests to experience Greece to the fullest! He speaks Greek and English.
- Captain: Vasiliki Paziana
- Language: English, Greek, German, Braille
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
Breakfast
Variety of teas, coffees (cold/hot brew), fresh orange juice & Fresh smoothies.
Pancakes: sweet pancakes with raspberry jam, handmade fresh yogurt mousse & Caramelized dry nuts.
Savory scramble: Fresh baked butter croissant filled with scrambled eggs, parmesan flakes & prosciutto chips
Granola cups: roasted granola stuffed with fresh yogurt mousse, orange fillets & honey.
Omelet rolls: with Kyano(traditional Greek goat blue cheese) & village sausage slices, wrapped in tortillas.
Crock Madame: two slices of multigrain bread toast, handmade béchamel sauce, slices of fine pork ham, greeted graviera cheese, and sunshine eggs.
Avocado toast: multigrain bread toast, handmade avocado mousse, posse eggs, mint flavored olive oil.
Salmon crunchy: rustic crunchy bread with Philadelphia spread, avocado slices & smoked salmon with lime drops.
Day 1
Lunch
Rustic Greek salad cups
(feta cheese, tomatoes, cucumber, olives, onions, green peppers, oregano, and extra virgin olive oil)
Traditional Greek moussaka
Dinner
Sausage plate
(Greek graviera stuffed sausage leak, stuffed lamb sausage, beef sausage, pepperoni, chicken sausage, French fries, handmade tzatziki, Greek pita bread, sauté mushrooms)
Loulouma bites (crunchy feta cheese mousse & honey)
Day 2
Lunch
Traditional Cretan salad “Dakos”
(bruschetta with tomatoes, cucumber, onion, capers, Crete mizithra soft cheese and Olive oil)
Shrimps Saganaki (Shrimp in fresh tomato sauce, garlic, olives, green peppers, and Greek goat cheese crumbles)
Porcini mushrooms filled with smoked mozzarella & sweet red pepper flakes.
Dinner
Fried Kalamari (Squid) rolls with aioli sauce.
Grilled Pagrus with butter, lime, and oregano.
Grilled talagani cheese.
Day 3
Lunch
Mushrooms soup (sauté portobello mushrooms, fresh tomato sauce, garlic, and carrots)
Salmon lasagna with spinach, garlic, olives, and parmesan flakes.
Ceviche seabass/tuna fish.
Dinner
Beef steak with butter, garlic, rosemary & sweet potato puree.
Grilled green peppers, stuffed with traditional Greek galotiri.
Beetroot salad with Greek yogurt sauce, garlic, thyme, and olive oil drops.
Day 4
Lunch
Guacamole salad.
Pork ribs marinated with mustard seeds, sweet paprika, and butter.
Spicy country-style baby potatoes & grilled asparagus.
Dinner
Iceberg salad with cucumber, avocado, cherry tomatoes, kefalotyri, and mustard sauce, served in baked Tortilla nest.
Black risotto with cuttlefish, shrimp bisque, mussels, and Naxos graviera.
Smoked salmon millefeuille, with Philadelphia dots and cherry tomatoes.
Day 5
Lunch
Green salad: lettuce, iceberg, grilled chicken, sweet corn, crispy bacon, boiled egg & mayo
Traditional Italian carbonara
(tagliatelle with guanciale, egg yolk, and pecorino cheese)
Dinner
Grilled haloumi cheese with plum marmalade.
Pork bouquet(pork slow cooked in the oven with vegetables and fresh herbs)
Baked potatoes with cream cheese and crispy bacon.
Day 6
Lunch
Salmon salad(smoked salmon, rocket, baby spinach, spring onion, Philadelphia cheese & capers)
Wine Orzo with cuttlefish, garlic, olives & traditional Sifnos Manura cheese.
Shrimps' tartar.
Dinner
Caprese salad
Pasta di mare(spaghetti with lobster bisque, olives, garlic, and extra virgin olive oil)
Day 7
Lunch
Smoked burger
(100% beef burger seasoned with smoked paprika, smoked crispy bacon & smoked Metsovone cheese.
Country-style fries with Cheddar sauce.
Dinner
Quinoa tabbouleh salad
Lamb chops, slow-cooked with rosemary, butter, and carrot puree.
Yogurt sauce with garlic, olive oil & dry oregano
Desserts
Cheesecake
Apple crumble
Millefeuille
Mosaic chocolate cake
Revani syrup cake with ice cream
Croissant profiterole
Salted caramel mousse
- Air Conditioning
- Ice Maker
- Kids Skis